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Pico de Gallo
Recipe Type: Dip
Author: Dani Lind
fresh tomato salsa
  • 2 medium slicer tomatoes or 4 paste tomatoes, diced
  • 1 small onion, coarsely chopped
  • 2 cloves garlic, minced
  • 2 to 3 jalapeno peppers, finely chopped
  • 2 to 3 Tbsp. fresh cilantro, chopped
  • 1 Tbsp. fresh lime juice
  • salt to taste
  1. Combine all ingredients, mix well
  2. Let sit at room temperature or in the fridge for a half hour to let flavors meld before eating. Keeps in fridge for several days.
  3. You can freeze it, too, but it will be a bit watery after you thaw it out.